Homemade Corn Tortillas

Using a tortilla press to make homemade corn tortillas.

They take a bit of time to make, but the effort is totally worth it!

Makes 16 5-6″ tortillas

You will need:

2 loose cups of Instant Corn Masa Flour

Note on buying Instant Corn Masa Flour: Only buy Instant Corn Masa Flour with two ingredients, corn and lime. The brand that I purchased is MASECA Masa Instantanea De Maiz.

1 1/4 cups of water

1/4 teaspoon of salt

How to prepare:

1. Combine masa flour, water, and salt in a mixing bowl.

Step 1

2. Mix thoroughly for about 2 minutes until it is a soft dough. I used my hands because it was way easier and reminded me of playing with Play-doh! If the dough feels a bit too dry, add water 1 tablespoon at a time.

Step 2

3. Divide dough into 16 balls. Cover with a damp cloth so they don’t dry out.

Step 3

4. IF YOU HAVE A TORTILLA PRESS: Place a thick sheet of plastic wrap on the bottom and place a ball on top. Cover with another sheet of plastic wrap and press until the tortilla is 5-6″ across.

IF YOU DON’T HAVE A TORTILLA PRESS: Maybe you can try to roll them out with a floured rolling pan. I don’t know.

Step 4

5. Careful not to tear them as you peel them off of the plastic.

Step 5

6. Preheat an ungreased skillet or griddle. Cook the tortillas for about 50 seconds on each side over medium high heat. When you remove them from the heat, cover them with a cloth napkin to keep them warm and soft. Continue with each one until they are all cooked.

Step 6

To store:

Tortillas will stay fresh in a sealed plastic bag for up to a week in the refrigerator.

I hope you had fun making your tortillas,

The Daytime Cook.

Portobello and Pepper Tacos

Portobello and Pepper Tacos

These tacos are not only healthy, they are also colorful and delicious.

Makes 8 Tacos

What You Need:

8 Corn Tortillas, best with Homemade Corn Tortillas

2 Portobello Mushrooms, chopped

2 Poblano or Anaheim Peppers

1 Bell Pepper

1 Avacado (optional)

1 cup Mozzarella Cheese, shredded

Juice of 1 Lime

2 Tablespoons Sour Cream

2 Tablespoons Coconut Oil

1 Tablespoon Plain Yogurt

1 Tablespoon Cilantro, chopped

1 Teaspoon Cumin1 Teaspoon Paprika

How to Prepare:

1. In a small bowl whisk the sour cream, lime juice, yogurt, and spices. Refrigerate.

Step 1

2. Grill the peppers whole, and then chop into about 1″ pieces.

Step 2

3. Sautee the mushrooms dry or add the coconut oil now.

4. Add the cilantro and peppers to the mushrooms. If you haven’t added the oil yet, do so now.

Step 4

5. Sprinkle the shredded mozzarella cheese over the corn tortillas. Scoop some of the pepper mixture over the cheese and drizzle with the cream sauce. Add sliced avocado (optional).

Step 5

Note: For extra flavor serve with Maria’s Salsa Verde.

~The Daytime Cook

Maria’s Salsa Verde (Tomatillo Salsa)

Our friend Maria makes the best Mexican food that I have ever tasted. She visited us this spring and taught me how to make her delicious tomatillo salsa. Contrary to popular belief the tomatillo (pronounced tome-a-tee-yo)is not a”little green tomato”, it is a medium sized sticky fruit from the Mexican groundcherry. Out of all of the tomatillo salsa recipes that I’ve tried, this one is the best!

You Will Need:

About 20 skinned and washed tomatillos

Between 1/2 and 5 halved and washed jalapenos WITH SEEDS (so 1/2 of one if you like mild salsa or 5 if you have very, very good “spice tolerance”)

2 cups of water

Cilantro, white onion, and salt to taste

How to Prepare:

1. Bring the water, tomatillos, and jalapenos to a boil in a saucepan. Once boiling place a lid over them and cook for another 5 minutes.

Step 1

2. Chop the cilantro and the onion. Experiment with how much you use, everyone’s different.

Step 2

3. Drain the tomatillos and jalapenos. Place half of them into a food processor and blend.

4. Add the onions, cilantro, and remaining tomatillos and jalapenos into the food processor. Add salt and blend.

Step 4

5. Chill and serve.

Yummy salsa and corn chips.

NOTE: Please do not ask me how long this salsa keeps. I honestly don’t know because it’s always gone within a few days. However, the longer it sits, the stronger the flavors become.

Enjoy your salsa,

The Daytime Cook